Heat the butter in a cast iron pot / saut. pan and add the apple and celery. Simmer for a few minutes without colouring.

Add the lemon juice, apple juice and cr.me fra.che which just need to boil and simmer for a few minutes until a good consistency.

Arrange the cabbage leaves in the bottom of the pan, then the cod portions on top. Season with salt, pepper and tarragon.

Replace the lid and simmer for about 10-12 minutes until the fish is cooked.

Season to taste with salt, pepper and lemon juice.

About the NAC Cookware Range:

The new cookware range from Morsø has been named N.A.C after NA Christensen, who in 1853 established Morsø Iron Foundry on the Limfjord island of Mors. 2015 marks the 100th anniversary of Morsø’s appointment as royal court supplier, with the first Morsø stoves installed at Amalienborg Palace in 1915. For the occasion we’ve launched a redesigned range of pots, casserole dishes, cocottes and pans.

The sleek N.A.C range enhances your experience both in the kitchen and at the table. The predominant material is as always black cast iron, and for good reason. The unique cast iron guarantees good quality and does not wear out. So each pot, pan and casserole is a little piece of culinary history and will see out many food trends; it’s kind of fun to think about.

Cast iron gets better and better over the years and provides the best opportunity to extract more flavour from your ingredients, whether you use a gas, induction or ceramic hob. This is partly through cast iron’s ability to retain heat and cook at very high temperatures. It offers the best conditions to prepare quick, everyday dishes as well as those which require a little more care. Whatever is on the menu, you and your kitchen are well equipped for it. For now, just enjoy the simple, exclusive design and stunning materials, which incidentally have been the new black for over 160 years.

Heat the oil in a large, cast iron pot and brown the meat evenly all over in batches. Season with salt and pepper. Finish with the shallots and when they are golden add the garlic cloves and warm through.

Return all the meat to the pan along with the remaining ingredients.

Bring to the boil and simmer for 2-4 hours until the meat is tender – check on it every so often, skim and add extra liquid if necessary.

Prepare the garnish by mixing the ingredients together.

When the meat is tender, skim one last time and season to taste with salt and pepper.

Serve with garnish and, for example, rice.

About the NAC Cookware Range:

The new cookware range from Morsø has been named N.A.C after NA Christensen, who in 1853 established Morsø Iron Foundry on the Limfjord island of Mors. 2015 marks the 100th anniversary of Morsø’s appointment as royal court supplier, with the first Morsø stoves installed at Amalienborg Palace in 1915. For the occasion we’ve launched a redesigned range of pots, casserole dishes, cocottes and pans.

The sleek N.A.C range enhances your experience both in the kitchen and at the table. The predominant material is as always black cast iron, and for good reason. The unique cast iron guarantees good quality and does not wear out. So each pot, pan and casserole is a little piece of culinary history and will see out many food trends; it’s kind of fun to think about.

Cast iron gets better and better over the years and provides the best opportunity to extract more flavour from your ingredients, whether you use a gas, induction or ceramic hob. This is partly through cast iron’s ability to retain heat and cook at very high temperatures. It offers the best conditions to prepare quick, everyday dishes as well as those which require a little more care. Whatever is on the menu, you and your kitchen are well equipped for it. For now, just enjoy the simple, exclusive design and stunning materials, which incidentally have been the new black for over 160 years.

How to Cook Lamb Shank in Apple Cider

Impress family and friends with this cider-braised lamb shank, served with lightly fried vegetables. This dish is prepared by the well-known danish chef, Gorm Wisweh, who shows you how you can easily prepare delicious grilled foods with our Morso Grill Forno and N.A.C. Cookware Range.

Start by getting your Grill Forno heated through. Lay the lamb shanks, seasoned with salt, pepper and a drop of oil on the grill with slices of fennel, carrots, celery and halved shallots. Place the whole of this in the Grill Forno and grill until golden.

Take out the grill insert after 5 minutes and check. If the vegetables are well roasted on one side, remove them and place them in a cast iron saucepan that fits into the Forno. Turn the shanks and roast until golden on all sides, then add them to the vegetables. Add the sliced garlic cloves, thyme, rosemary, bay leaves and apple cider and stir a few times. Top off with a handful of halved plum or cherry tomatoes. Put the lid on the saucepan and replace it in the Forno. Stoke up gently at the sides of the stove.

The stove must be kept at an even temperature for the next hour to an hour and a half, so it will need topping up with sticks now
and then.

In the meantime, rinse the cabbage and split along the stalk. Split again, still along the stalk, into 6-8 boats, depending on the size of the cabbage. Brush the mushrooms. When the meat nearly falls from the bone, the lamb is cooked and can be taken out of the Forno. Stoke up the stove some more, and when it is going well again, put in the roasting plate and heat it well.

Remove the roasting plate and place it on a trivet or similar. Dribble on a little oil, then lay on the mushrooms and cabbage and return to the Forno. Wait a couple of minutes, remove the roasting plate and turn the cabbage and mushrooms, then replace it for a couple more minutes. Remove the plate again, add white wine and let it soak in, then add the cream and let that soak in.

Season to taste with salt and pepper and plenty of flatleaf parsley. Serve with tender lamb shanks, roasting stock and greens from the lamb dish. Bon appetite!

About the NAC Cookware Range:

The new cookware range from Morsø has been named N.A.C after NA Christensen, who in 1853 established Morsø Iron Foundry on the Limfjord island of Mors. 2015 marks the 100th anniversary of Morsø’s appointment as royal court supplier, with the first Morsø stoves installed at Amalienborg Palace in 1915. For the occasion we’ve launched a redesigned range of pots, casserole dishes, cocottes and pans.

The sleek N.A.C range enhances your experience both in the kitchen and at the table. The predominant material is as always black cast iron, and for good reason. The unique cast iron guarantees good quality and does not wear out. So each pot, pan and casserole is a little piece of culinary history and will see out many food trends; it’s kind of fun to think about.

Cast iron gets better and better over the years and provides the best opportunity to extract more flavour from your ingredients, whether you use a gas, induction or ceramic hob. This is partly through cast iron’s ability to retain heat and cook at very high temperatures. It offers the best conditions to prepare quick, everyday dishes as well as those which require a little more care. Whatever is on the menu, you and your kitchen are well equipped for it. For now, just enjoy the simple, exclusive design and stunning materials, which incidentally have been the new black for over 160 years.

Stir occasionally for a few minutes until the onion has turned clear but not brown. Then add the bell pepper and stir again, followed by the aubergine and courgette. Finally add the chopped tomato, thyme, rosemary and a little salt and pepper.

Simmer at a low heat with the lid on for about 40 minutes.

Check the pot every so often – if necessary, add a little liquid, water or vegetable stock if it seems dry.

Serve hot, season to taste with salt, pepper and a little white wine vinegar if desired and garnish with fresh oregano or basil.

About the NAC Cookware Range:

The new cookware range from Morsø has been named N.A.C after NA Christensen, who in 1853 established Morsø Iron Foundry on the Limfjord island of Mors. 2015 marks the 100th anniversary of Morsø’s appointment as royal court supplier, with the first Morsø stoves installed at Amalienborg Palace in 1915. For the occasion we’ve launched a redesigned range of pots, casserole dishes, cocottes and pans.

The sleek N.A.C range enhances your experience both in the kitchen and at the table. The predominant material is as always black cast iron, and for good reason. The unique cast iron guarantees good quality and does not wear out. So each pot, pan and casserole is a little piece of culinary history and will see out many food trends; it’s kind of fun to think about.

Cast iron gets better and better over the years and provides the best opportunity to extract more flavour from your ingredients, whether you use a gas, induction or ceramic hob. This is partly through cast iron’s ability to retain heat and cook at very high temperatures. It offers the best conditions to prepare quick, everyday dishes as well as those which require a little more care. Whatever is on the menu, you and your kitchen are well equipped for it. For now, just enjoy the simple, exclusive design and stunning materials, which incidentally have been the new black for over 160 years.

Brown the rack of lamb in a heavy-bottomed saucepan and season with salt and pepper. Then add the onion, celery and chanterelles and warm through without browning.

Pour in the white wine and cream. Bring to the boil and squeeze in the lemon juice, add the mustard and oregano and put on the lid.

Simmer for 10-12 minutes and season to taste with salt and pepper.

Turn off the heat and open the lid slightly so that the dish stops cooking.

Let it stand with the lid ajar for 15 minutes – or as long as it takes to eat a starter.

When ready to serve, remove the meat to the carving board, add spinach to the pan and heat through.

About the NAC Cookware Range:

The new cookware range from Morsø has been named N.A.C after NA Christensen, who in 1853 established Morsø Iron Foundry on the Limfjord island of Mors. 2015 marks the 100th anniversary of Morsø’s appointment as royal court supplier, with the first Morsø stoves installed at Amalienborg Palace in 1915. For the occasion we’ve launched a redesigned range of pots, casserole dishes, cocottes
and pans.

The sleek N.A.C range enhances your experience both in the kitchen and at the table. The predominant material is as always black cast iron, and for good reason. The unique cast iron guarantees good quality and does not wear out. So each pot, pan and casserole is a little piece of culinary history and will see out many food trends; it’s kind of fun to think about.

Cast iron gets better and better over the years and provides the best opportunity to extract more flavour from your ingredients, whether you use a gas, induction or ceramic hob. This is partly through cast iron’s ability to retain heat and cook at very high temperatures. It offers the best conditions to prepare quick, everyday dishes as well as those which require a little more care. Whatever is on the menu, you and your kitchen are well equipped for it. For now, just enjoy the simple, exclusive design and stunning materials, which incidentally have been the new black for over 160 years.

How to Cook Smoked Salmon with Chef Gorm Wisweh

Why settle for grilled salmon, when you can do so much more? With the Morsø Forno you can grill, roast, braise and even smoke! Today Danish chef, Gorm Wisweh, prepares a delicious smoked salmon, served with a fresh potato salad.

Blend salt, sugar, freshly milled pepper and chopped wild garlic (ramsons) together and rub into the fleshy
side of the salmon. Let it stand for 1-2 hours, or preferably overnight.

Warm through the Forno, but not to grilling temperature. Stoke up rather more cautiously.

Scrape off any remaining salt-sugar mixture. Lay the salmon fleshy side up on the grill insert. Sprinkle smoking powder into the Forno and wait for 1 minute.

Place the salmon into the Forno, put on the door and lay a wet cloth over the chimney. This well and truly concentrates the smoke.

Smoke for 20 minutes and check whether the salmon is nearly ready by pressing it gently. If it flakes, it is ready. Otherwise, give it another 5-10 minutes without the door and cloth on the chimney, so that the Forno gets more air.

In the meantime, cut the radishes into thin slices, possibly using a mandoline, and lay them in iced water.

Chop all the herbs semi-fine and mix with the cottage cheese and cream. You could also add a few drops of lemon juice or lime juice.

Stir the herby cottage cheese and halved potatoes together and garnish with crisp slices of radish.

Serve on the side with the still-warm salmon.

Danish lunch Forno style!

About the Outdoor Furniture and Wood Oven Range:

This versatile living range makes cooking a pleasure and is guaranteed to provide not just tasty food but also sets a cosy atmosphere when entertaining and relaxing with your family and friends. This is achieved through the stylish design and quality products from our Scandinavian and Italian brands.

How to Cook Pizza with Chef Gorm Wisweh

The Morso forno not only makes cooking fun but it is also easy to cook restaurant standard pizzas, grilling and roasting juicy meats, smoked salmon, and bread. It is designed by award winning designer Klaus Rath and even when not in use, the Forno is an elegant piece of outdoor furniture.

Today’s recipe, we will be making pizza with the well-known danish chef Gorm Wisweh, who shows you, how you, in a few minutes, can bake the most delicious and crispy pizza in Morsø Forno.

Break off the chewy ends of the asparagus spears and slice them into thin strips with a peeler or mandoline. Lay the strips in cold water and save the rest to put on the pizza. The strips are a crisp garnish for the baked pizza.

Ensure that your forno is heated through before you start.

Roll out the pizza to approx. 30 cm diameter and spread the tomato sauce over it. Distribute half the mozzarella over the base, but no more, otherwise the pizza will be too “cheesy”. Dot the smoked cheese and remaining asparagus spears here and there, then the mortadella. Top off with a few drops of olive oil.

Push the fire from the middle of the forno back to the edges of the stove in a semicircle, fire up a few small sticks to spread fire over the roof of the stove, and then blow any ashes away from the middle. Now place the pizza in the middle of the forno where the fire was before, with approx. 10 cm clearance to the embers.

Bake for 1 minute, then turn the pizza 180 degrees and bake for further 1 minute. Check the pizza, maybe move it further from the embers and turn it a few more times during the last 2 minutes’ baking.

When it is golden and crisp, take out the pizza and dry the strips of raw asparagus well, then turn them in salt, pepper and a few drops of lemon juice.

Garnish the pizza with the raw marinated asparagus and plenty of cress.

There you go! Pizza with a taste of the early Danish summer!

About the Outdoor Furniture and Wood Over Range

This versatile living range makes cooking a pleasure and is guaranteed to provide not just tasty food but also sets a cosy atmosphere when entertaining and relaxing with your family and friends. This is achieved through the stylish design and quality products from our Scandinavian and Italian brands.

The importance of sweeping your Chimney

As well as sweeping your chimney regularly, there are a number of things that can be done to decrease your chances of a chimney fire:

Do not starve your fire of oxygen. Chimney fires usually occur when a stove is wrongly and inefficiently run. Closing the air inlet completely (running a fire oxygen starved) can drastically increase the chances of a chimney fire as it prevents the firewood from burning completely – this allows the gases to leave deposits in the chimney before exiting. The flame ‘dancing’ on the wood is a good indication that there is the correct amount of air being supplied to the stove. (The majority of our stoves and fireplaces are designed in a way to eliminate oxygen starvation as the air vent never completely closes).

Keeping your chimney clean. Having your chimney swept regularly removes most of the flammable creosote deposits which act as fuel in a chimney fire and therefore drastically reduces the chance of a chimney fire.

Using the right fuel for your fireplace or stove is important. Seasoned firewood burns cleaner and more efficiently, thus leaving less creosote deposits and is also more environmentally friendly. For the same reasons it is also important to burn good quality hardwoods such as Ash, Oak and Birch as they don’t contain a lot of natural resins.

Do not use painted wood as this is toxic and leaves deposits in the chimney.

Do’s and don’ts in the case of a chimney fire.

Call the emergency services (112) for help.

If it is safe block off all the oxygen to kill off the fire. If the stove has a door, close it tightly and close the air vent.

Do not throw water from the top as it is dangerous and will only cause more damage.

Always avoid having flammable materials close to the fireplace or stove.

Feel free to contact Atmost with any questions or for more information.

*The above is intended as general information only. Seek advice as each situation can vary.

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How to identify the best quality firewood and wood pellets

What is the difference between green, naturally seasoned and kiln-dried firewood?Wet firewood, also referred to as green wood, can have a moisture content of up to 200% of its own weight and it would take approximately 2 years to dry naturally in the right conditions. It is true that this firewood would take long to burn as you are basically trying to burn water. The firewood would mainly smoulder and do more harm than good to your stove, chimney and the environment. Burning green wood is definitely not recommended and ,in the long run, is not cost effective.

Is it cheaper to use unseasoned wood?No. It is more expensive to burn unseasoned wood as the energy in the wood is used to dry itself and you will get less heat, making it the most costly and inefficient firewood to use.

How can you tell if your logs are well seasoned or not?The most accurate way to check the moisture content in your firewood is by using a moisture meter. This is a small, inexpensive meter that is pressed into a piece of wood to get a reading of the percentage of moisture in the wood. It is important to split a log right before taking a reading to get a true reading in the centre of the log as the outer part of the wood dries out faster than the rest and will have a lower moisture content.

What moisture level is acceptable in firewood?Ideally firewood should have a moisture content of less than 30% before being burnt. Our kiln-dried firewood has a moisture content of around 20%. This is by far the cleanest and most efficient wood to burn.

Does the hot Maltese climate help in seasoning wood naturally?No. Even though our Maltese Summers are relatively long and hot it is very difficult to naturally dry firewood due to the high humidity levels. Wood will season naturally because the water will eventually evaporate from the wood surface until it reaches equilibrium with the humidity of the surrounding air. As the average annual humidity level is approximately 73%, it is very difficult to naturally dry firewood in Malta. When seasoning firewood it is important to put it in a dry, well ventilated area.

How can you avoid firewood from being attacked by insects?Another problem with naturally drying firewood is that the firewood can get attacked by insects. To minimise this situation you should use kiln-dried wood as during the kiln- drying process all insects and eggs are killed. Using kiln dried wood also means that you do not need to store it for long periods of time. Which gives insects a chance to enter the wood.

What happens if my firewood gets wet due to rain?As long as your firewood is properly seasoned, the moisture content will not increase as the rain water will only wet the wood surface and it will quickly dry. Once wood is seasoned it is impossible to re-hydrate it and for it to become green again.

Does the moisture content in firewood affect cooking in wood fired ovens or barbeques?Using the right firewood or wood chips for cooking would drastically improve the results. Check out our Atmost Lunches for some cool recipes using our Outdoor Wood Ovens and Morsø Cast Iron Cookware. We also supply kindling to help you get your fire started.

Are all wood pellets used for Pellet Stoves the same?There are different standards of certification. Inferior quality pellets, often pellets without or with low certification standards, should always be avoided as they may contain cardboard, sand and adhesives in order to reduce costs whilst also increasing the weight of the pellets. Inferior quality pellets would burn faster and create more smoke and ash which is not good for the pellet stove, the chimney and the environment. Pellet stove manufacturers always recommend using high quality pellets and at Atmost Malta we only stock the highest quality Dinplus and Enplus A1.

What certification should you look out for?There are 3 types of Din and 3 types of En certifications of which the best certificates are Dinplus and Enplus A1.

Atmost Lunches #4

Having our own free range chickens, we often have the tasty eggs for lunch and it is an easy way to use up leftovers or some ingredients you have laying around. Here are a couple of simple meals we made using fresh eggs from Justin’s chickens and our Morso cast iron skillet.

Omlette

I had some fresh broad beans (Ful) and leftover chicken which we chopped up with some tomatoes and black olives. We cooked the ingredients a little in a hot skillet before mixing in beaten eggs and seasoning.

Some goats cheese or Gbjena on top makes all the difference.

One big advantage of cooking with cast iron dishes (as long as there is no wooden handle) is that they can handle the direct heat from the hob as well as the heat from the oven. So after a few minutes, I put the skillet under the grill to cook the omelette from the top. And that’s it! It’s a simple but tasty meal that can be made with almost any ingredients you feel like chucking in.

Pancakes

Savoury pancakes are another quick meal that can incorporate leftovers and you can be adventurous trying lots of different fillings. We just made a simple batter and left it to rest while preparing the filling. In this case we chopped up some onion, coloured peppers, mushrooms and roast beef from the night before. I fried everything for the filling in the hot skillet but not for too long as I prefer to leave them a bit crunchy.

To make the pancakes just pour some batter in a medium hot skillet with a little oil or butter. Some cream cheese and lettuce along with the filling are really yummy.